Egg and Dairy Free Vegan Tofu Quiche

Egg and Dairy Free Vegan Tofu Quiche

A delicious quiche that uses no eggs or dairy products. This is my American husband's signature dish. Eat while piping hot!

Ingredients: 20-25 cm pie plate worth

Really Easy! Basic Pie Crust (1 crust)
Recipe ID: 450257
1 small clove
● Green onions (or Japanese leek)
1 to 2 stalks
● Broccoli (or vegetables of your choice - see Hints)
1/4 to 1/2 cup (50 to 100 ml)
● Shimeji or shiitake mushrooms
1/4 to 1/2 cup (50 to 100 ml)
● Dried rosemary
1/2 teaspoon
●Coarsely ground black pepper
To taste
●Olive oil
as needed
◇ Firm tofu
1 block (400 g)
◇Soy milk
1/4 cups (50 ml)
◇ Katakuriko or kudzu starch
1 tablespoon
◇ Sesame paste or tahini
1 teaspoon
◇ Turmeric
1/4 teaspoon
◇ Natural sea salt
1/2 teaspoon
◇White miso
1 tablespoon


1. Make the Really Easy! Basic Pie Crust (Recipe ID: 450257). Roll out thinly and line a pie plate with it.
2. Chop up all the vegetables marked ●.
3. (The ● ingredients) Heat oil in a frying pan, and saute the garlic. When it turns light brown, add the rest of the vegetables and saute. Season with black pepper.
4. (The ◇ ingredients) Measure out all the ◇ ingredients and mix well using a food processor or blender.
5. Preheat the oven to 375°F/190°C.
6. Put the mixed ◇ ingredients in a large bowl using a rubber spatula.
7. Add the sauteed ● ingredients to the bowl and mix together.
8. Pour the mixture into the pie crust. Smooth the surface.
9. Bake for 25 to 35 minutes at 355°F/180°C, until the top has turned a deep yellow color. Check on it while baking.
10. Take the pie out of the oven and leave for 10 minutes before eating. The filling is loose when warm, but firms up when cooled.

Story Behind this Recipe

My husband researched a lot of recipes to see if he could make an egg and dairy-free quiche. This is the version that he was finally satisfied with.